/ck/ - Food & Cooking

How much of each ingredient am I allowed to use?

>>12213648
Single thigh, one large carrot, one large onion, 4 medium sized mushrooms

>>12213669
That's pretty shitty; onions are the backbones of cooking, carrots turn to nothing when cooked and blended, and mushrooms especially break down to nothing when cooked.

I might as well say fuck your challenge, I wanted to do something fun with chicken ballontine and vegetables but you've given me no ingredients.

>>12213684
You can always do it in the easy mode. Then you can as much as you want cause anoything goes. Pic related.

>brown chicken in pan
>Clean and dice onions
>Dice onion
>Fill pot with water
>De-glaze pot
>Add Carrot, Onion, mushrooms, salt
>Bring to simmer, cook for 6 hours
>Strain out everything
>Serve the broth in a bowl with a spoon
Chicken soup, wa la

>>12213638
>no dairy
Sorry anon it is a white mans board.

>>12213731
Sounds great, would eat.

>>12213701
Not my fault you're an impoverished fuck that can't afford vegetables.

I can go medium and wrap the chicken in it's own skin anyways with mushrooms, and serve it with a caramelized onion tartelette on a pureed carrot smear.

>>12213741
>he wants it easy without it being called easy

>>12213731
Clean and dice mushroom*
Oops

>>12213748
You can just make a tiny portion. Taste, look and ideas is what matters.

>dice muchroom super fine
>Cook mushroom, using dry herbs, oregano, salt pepper, cooking wine, or wine if I can use it
>Stuff skin with mushroom mixture
>Make glazed carrots
>Roast chicken, serve with carrots
Wa la, medium challenge

>>12213764
4 brown button mushrooms will not cook into enough duxelle to have any taste or notice inside the chicken thigh mixture. It is pointless. That breed only exists to carry other flavors, not their own, unless you use a lot.

debone thigh
put thighbone, onion, carrot in saucepan with water and simmer for 45 minutes to make a quick light chicken stock.
salt chicken thigh skin.
Make a roux out of canola and flour- bake this shit until it's hard and has no flour taste.
pan roast chicken thigh skin side down.
remove excess fat from pan (could use this to make a quick roux)
saute mushrooms in dirty chicken thigh pan and deglaze with chicken stock. Thicken stock with either roux.

Wala chicken and mushroom veloute.

>>12213790
oh and a third way is to use the eggs in a sabayon to thicken. that's another choice that's up to you and your skillz.

>>12213638
no pepper though...

>>12213638
Roast the carrots. Debone the thigh and remove the skin. Press the skin in a pan and cook until crisp and the fat is rendered. Fry the bone, a little minced onion and carrot in the fat until well browned, add water, simmer. Blitz the chicken with a couple mushrooms, stir until fat begins to emulsify, form quenelles and poach in the stock. Strain the stock and reduce to a sauce, gently brown the quenelles in a pan.

Chicken quenelles, skin crisp, roast carrots, chicken jus.

>>12213638
Hard mode. Assuming we get some water because my condensation trick from last time will be insufficient.

I would dig out the thigh bone, boil it with the carrot peelings, and one 5mm thick round of onion along with the onion top where you have some onion and some onion skin. Keep on boil with a pinch of salt whilst you cook the rest. About 400ml of water to start, should reduce to 250ml ish at the end.

Trim as much fat off the thigh as possible for oil. Save it. Peel the onion and remove the root bit, saving everything for later. Finely dice the 3 of the mushroom stems. Half the onion horizontally and ditto with carrot. For the onion, dice half and cut half into 7mm rounds. For the carrot, dice half, cut off 2 slice to make into gay looking weebflowers, cut the rest into 1in chunks at diagonals so you have more interesting polygonal shapes. Scrub the carrot top of grit and save.

Lightly salt the thigh and roll it up with the diced mushroom stems in the center. Seal with a skewer. Add the onion butt and peel under the grill on a small instant BBQ (see pic), put chicken and carrot chunks on and cover the whole setup with foil to seal the smoke. Slowly smoke cook the chicken infusing it with onion flavor from the peel and butt. When the chicken is almost done, open up the foil and add onion rounds, carrot top, and the 3 mushroom tops. Cook mushrooms cup up to collect the juices, cook only the bottom of the carrot top to save the green, and get nice sear patterns on both sides for everything else.

Strain the broth and add the two carrot flowers, slice the last mushroom vertically and also add to strained broth. Fried up half of the onion (finely chopped) and half of the carrot (finely chopped) with some salt, caramelizing them. Puree this.

>>12213856
Yes yes, water is fine on hard mode, forgot to say.

>>12213748
You sound like a massive faggot

>>12213856
To plate: wipe the puree on half of the slab of slate (see pic), scatter the onion rounds and carrot chunks on top, add chicken roll. Pour out the broth into clear insulated bowl, pour mushroom liquid from the BBQ into the soup. Accentuate the plate with the carrot top and the mushroom caps.

Sprinkle a little salt and viola, bun a petite.

>>12213856
I forgot to say, for the puree you're frying up the onion and carrots in the collected thigh fat.

>>12213856
>>12213886
Kino tbqh, I'm gonna try this.

>>12213902
Please post pictures, I want to see how badly this turns out if attempted in real life.

>>12213638
hard mode
>dice onions
>chop entire carrot in half, then half again, then chop your 4 carrot sticks in half to make 8.
>cut mushrooms into quarters.
>cut skin off chicken
>cut chicken into bite size pieces
>get a medium-small dutch oven, or just use a pan and a roasting pot thats oven safe
>fry the chicken skin, leave the oil in the pan
>fry onions
>fry the carrots after
>slightly crisp the mushrooms (leave very undercooked)
>add a fair amount of salt them take off the burner
>set your fried shit aside in a bowl or some shit
>fry the chicken in the leftover juices in the pan
>while it cooks, cut the leftover fried chicken skin from earlier into small but noticable size pieces
>back to the pan
>add a lil water, maybe a a tablespoon and a half to three and a half (if allowed, if not, then fuck off.)
>once its at a boil add some more water, about a cup or a cup and a half
>boil again
>once boiling again, add the veggies back
>wait for the water to boil again once veggies are added
>once boiling, add maybe 2 to 4 cups of water
>boil for like 5 to 12 minutes
>once done, put in dutch oven
>bake for 25 minutes
>if water evaporated, add more but only cover up to the vegetables
>cook for 15 more minutes
>once done, add the chicken skin pieces to the top
congragu-fucking-lations. you have chicken stew.

>>12213928
Sure but it won't be anytime soon, my fridge is set for a week at least and I'll probably forget this until half a year later. But I'll make a thread and a shout out to you.

>>12213941
forgot to mention this makes like enough to feed one hungry person

>>12213949
>hungry
Doubt that

>>12213748
lol getttin' mad at the made up rules of an anonymous basket weaving forum's cooking board anon

Remove the stems and skin from the vegetables and set them aside.
Remove skin and strips of fat from chicken
Reduced stock with what scraps I have from the veggies
Slice up skin and fat pieces and cook in with stock
Separate and set aside stock and cooked pieces of fat/skin
I'd make some little onion cups by cutting the onion in half
Finely mince up what onion I have left with mushroom and carrots
Saute the veggies
Render fat and skin of chicken into rinds
Bake the chicken breast in a skillet with the stock until the stock vaporizes in the skillet
Broil onions to crisp edges
Remove bone and cut up chicken breast into portions large enough to cover holes left in the cups of onion slices

Place chicken into onion cups
Fill the rest of the way with minced, sauteed veggies
Salt lightly
Put bone in a small bowl filled with the juices from the chicken
Serve rinds on the side, slightly salted

>>12213958
its 1 carrots 1 onion 4 small mushrooms and 1 thigh. unless you you only eat the amount a child would normally eat, you would have little to no leftovers.

>>12213965
>stock
looks like you just picked easy mode

>>12213976
Nah it's the "stock" he made

>>12213946
That's okay, I'll still be here

>>12213985
fuck i didnt read it properly the first timd

>>12213985
nah, i'm an idiot, i'm reading that broths are made from veggies and meat and stock is made from bones. so i guess it's supposed to be a reduced broth. my bad. i didn't think there was much of a difference.

>>12214010
technicality. well pretend it didnt happen

>>12214010
I know, either way you made it yourself.

>>12214017

well since im banned from creating threads, anyone wanna do another mystery challenge after this thread dissapears?

>>12214035
Gib ideas

>>12214091
steak, eggs, provolone, bread crumbs, potatoes, heacy cream, butter, onions, garlic, flour, ground sausage, sausage links, vodka, white wine, red whine, noodles, mozzerela, parmessan,
a lot of shit u could do, anon.

we could also do dessert stuff

>>12214108
i always enjoy the ideas you can get from a survivalist challenge. like, what would /ck/ cook if we were stranded ___

>>12214166
assuming we are stranded in a place with bodies of water, and vegetation, we could do hunted and forraged foods, like you have to fish, hunt, and look for plants

>>12213684
>Mushrooms break down to nothing when cooked
How do you cook your mushrooms, in battery acid?

>>12214179
Ancient Pathways - Flagstaff, Ariz.
>When a school is one of the military's go-tos for desert survival training, you know it means business. Run by survival guru Tony Nester since 1989, Ancient Pathways offers classes in the art of bushcraft -- "walking into the wilderness with a minimum of gear and relying on your skills while foraging and depending on nature's resources," as Nester puts it -- ranging from four to 14 days. The school's signature course, says Nester, is the "Knife Only Survival Course" ($295), which actor Emile Hirsch used to train for his role in Into the Wild.

Nope. No bodies of water around for miles. Do you know how to find bodies of water?

>>12214209
ok fine. collect plantmatter, mash it up with a stick or stone, squeeze the liquid out like a cheese cloth, and boil the amount of water. repeat until hydrated/surplus of water/you run out of shirt.

>>12213877
You sound like you're up for some exploring

>>12213965
>Put bone in a small bowl filled with the juices from the chicken
Why?
For the aesthetic?

>>12214302
Sort of. You could use it to drip-drop the juices onto the onion bites.
I'm a firm believer in the bones giving an extra flavor to the meat they're in, so I didn't want to use the bone for anything else. I was considering bone marrow use, but apparently most bird bones are way too fragile and splinter into pieces unlike most other bone marrows.
>>12214251
is that a thing, like how elephants trunks dig into the earth for soil-water? you think you can really do that with desert soil? because i never thought of that.

>>12214340
i mean you could dig up cacti and roots, and if you had some sort of long expandable and heat conductive material, you could make a solar still.

>>12214340
So you're saving cutlery and washing up too, nice.

I also didn't want to waste the bone, I thought about pulverizing it into flour and making some bone wafers but I don't know if the shape will hold and if not what to bind it with... Maybe sugars from the onion and carrots if I caramelize it hard enough?

>>12214394
turning bones into flour? while interesting its dangerous to do, as small sharp fragments can be inhaled and internally cut your lungs.

>>12213731
There's a Samn and Max anime?

>>12213769

>>12214432
bone meal is actually pretty smart. i hear you can do the exact same to egg shell fragments as well actually.
i'm just curious how you would implement the bone meal into something other than plain bone meal with those four ingredients and water, assuming hard mode.

>>12214432
No sharp fragments in a powder anon. You'll need to mill it for hours and hours.

>>12214436
That question had better be intentionally twice stupid!

>>12214982
Like I said, I don't know if I'll be able to get enough sugar from the caramelization of the carrot and onion for binding. But in the spirit of experimentation I would add a dollop of the puree into the bonemeal, reduce it down as much as possible, tip it out onto a baking paper lined flat surface or two, spead out the sweet bonemeal mix out really thin, maybe 2/3mm, then dry it a very low heat (maybe 100-150F?) so the onion, carrot, and exuded sugar mix can gum the meal together to form a wafer.

I don't know why they don't make communion wafers out of bone meal, it's so much more nutritious.

>>12213638
cook chicken thigh in pan
remove chicken and cook sliced onion and mushrooms in same pan
serve them over top the chicken
eat the carrot for a healthy snack later

>>12213638
extract the bone of thigh
heavily salt the skin side of thigh and let it sit on chiller at least overnight
rinse off all the salt and let the meat temp gets bit warmer
boil the bone of chicken in heavilly salted water, longer is better
boil carrot at that water
start searing your chicken at hottest temp you can get(skin side first)
put your chicken out and start frying your diced onion and mushroom, boiled/parboiled carrot joins last, feel free to add boiling water if it sticks at bottom (you can use skim of what you boiled your carrot)
put your chicken back with some more boiling water and put your lid on

you should never waste fat of meat, especially those near joint(subpatellar fat pad, pic related)

>>12213638
>canola oil
>canola oil
>canola oil
>not even fucking butter
>and a random, unrelated smattering of the only spices OP could remember the names of when he posted this thread
Amerishart detected, why would you post this thread as if you have any experience on which to judge other people's posts, you fucking oil-guzzling pig?

>>12213638
Hard mode, instant pot: brown the chicken, saute 1/2 of the onion, finely diced in the fat/fond until caramelized. Add the carrot, chopped in 1” sections, and mushrooms, halved, with 1 cu water and chicken breast, pressure cook, high pressure. Remove chicken, shred, simmer stew broth, recombine, turn off heat and let flavors meld together 5 min.

>>12213731
Still falling for the deglaze meme?

>>12213638
I'll go for medium mode

Dice onion, carrots and half the mushrooms. Salt and pepper chicken thigh

Heat a little bit of canola oil in a pan on medium heat. Sear chicken thigh skin side up first and then flip when deeply browned. Brown skin until it releases from the bottom of the pan

Add half the mushrooms, all the onion, and carrot to the pan and sweat down in the rendered chicken fat. Return the chicken thigh to the pan when finished and deglaze with white wine or chicken stock. Add remaining half of mushrooms and allow to stew. Simmer until chicken thigh is cooked through. Remove thigh, add whatever herbs are allowed to sauce, allow to thicken.

So this thread is pretty fuckin fun and successfull for /ck/ standards. Want me to make another Mystery Box without waiting for this one to hit bump limit?

>>12217049
Oops, I guess the point of this thread flew over your head. Here's your kiddie pool, ya big boy <3 Your butter should be somewhere in there.

>>12213638
hard ... put everything in oven
medium ... brown chicken... deglaze with white wine and add onions/mushrooms make a puree with the carrots prob add something else if you dont want a sweer puree

easy .... mushroom white sauce with garlic and onions .. roasted carrots , shredded chicken served with the sauce on bread fried skin on top for extra crunch

>>12213638
Prep: salt the skin on thigh, not too liberally, about half of what you'd normally add
Dice and salt the onions to sweat them
Slice the carrots into fairly standard slices, maybe a cm thick or some shit
Assuming the same mushrooms as in pic, half them

1.) Caramelize onions in frying pan, maybe you want to fry the mushrooms a bit too beforehand, that's cool

2.) Heat up a (small as you can find) roasting tray, sear the skin on the chicken for a minute or two

3.) Remove the chicken

4.) Chuck in the carrots, mushrooms, caremalized onions to layer the bottom, preferably with a thigh sized well in the middle

5.) Insert chicken thigh in previously mentioned well

6.) Fill up to skin with water, DO NOT PUT WATER ON THE SKIN YOU RETARD

7.) Shove in an oven and roast

8.) Pray to whatever god you have that he'll release you from the poverty you're in

9.) Take out of oven, plate, see if the water has taken on any flavour and maybe use it as a vile thin stock for the vegetables

10.) Eat your somewhat edible poverty food

Best I could think of for Hard Mode without making soup or adding in random ingredients and pretending I totally did hard mode

>>12219207
Shit, not to sweat, to caramelize, my bad. Also obviously tin foil the top before roast.

>>12219207
>adding in random ingredients and pretending I totally did hard mode
you're trying to caramelize onions in a dry pan.
The fats are not in hard mode unless you render schmaltz from the chicken thigh.

>>12213638
Looks like you're headed for some badass chicken stew.

Hard mode.
Salt cure the thigh and mushrooms in the fridge overnight, removing surface moisture and dry brining them.
Roast it in the oven with the quartered mushrooms until the skin is a chip like crisp and the meat is tender, and moist.
The onion gets peeled and finely sliced, cooked gently, covered by a cartouche in rendered chicken fat and mushroom juice to make soubise.
The onion skin is burnt to a crisp and blended to ash, the carrot gets cut into chunks on a bias, roasted with the chicken and shrooms toward the end to retain texture and then rolled in onion skin ash to add a smoky element to the dish.
Plate a foundation of soubise, remove the skin in one piece from the thigh, lay down the chicken sliced a few times on the bias and place the skin on top, stand up a few pieces of ashed carrot and put some quartered mushrooms down as well.

>>12220761
Should correct myself and remove the skin before roasting the thigh and baking it into a chip by pressing it between two trays at a high heat before roasting the chicken itself.

>>12213638
Hard mode:
slice vegetables, layer in oven safe pan - mushrooms on the bottom, onions, then carrots on top, chicken above that, salt, put in oven at 350 for 20 mins, gently stir vegetables to coat in chicken juice, increase temp to 400 and roast another 20-30 depending on size of chicken thigh.

Medium: remove bone from thigh, simmer with vegetables, chop meat, dredge with flour, fry in oil, season with salt, pepper, paprika and lemon zest, put aside. When soup has reduced by half, remove bone, add chicken, oregano, and juice of half the lemon, increase heat and cook dry. Add more paprika, and half a cup of water, reduce again until stew-like consistency.

Easy mode - chicken pot-pie.

>>12218472
I'd be down. Could also add more restrictions like what kind of cookware you can use

>>12221360
>Could also add more restrictions like what kind of cookware you can use
I dunno, the more equipment the more people can get creative with the ingredients, I'd rather not fuck with that. I could turn up the difficulty with the ingredients tho, here all four are matching and work well with one another in many recipes, I've got a combination idea that will make the hard mode really fuckin hard. Will post it when this thread stops getting bumped though.

>>12213638
Hard mode:

1. Fry thigh skin down to get some fat and tasty bits in the pan. Remove and set aside.
2. Fry onion in chicken fat, add mushrooms and salt. Deglaze with water to make a sauce
3. Return chicken thigh to pan to simmer in sauce.
4. Peel and steam the carrots until tender. Mash up roughly with a fork and season with salt.

Chicken thigh with mushroom sauce and crushed carrots.

>>12221424
>water, mushroom, schmaltz
that's going to be some weak ass "sauce"

Break chicken bone with hammer and stick bone pieces into mushroom cups.
Juice onion and carrot greens, fill mushroom cups with said juice. Wrap mushrooms with chicken skin and boil for 10 minutes.
My Bone suprise recipie

>>12213638
Great thread, OP. We need more threads like this one

>>12223966
Thank you. I enjoy it as well. I'm planning the next one already.

>>12213638
if you cant think of a dish on hardmode you should probably start from the beginning